Evaluation of Some Natural Antioxidant Sources in Broiler Diets: 2-Effect on Chemical and Microbiological Quality of Chilled and Frozen Broiler Meat

Transcription

1 Interntionl Journl of Poultry Siene 12 (10): , 2013 ISSN Asin Network for Sientifi Informtion, 2013 Evlution of Some Nturl Antioxidnt Soures in Broiler Diets: 2-Effet on Chemil nd Miroiologil Qulity of Chilled nd Frozen Broiler Met N.A. Selim, Sh.A. Nd, A.F. Adel-Slm nd S.F. Youssef Animl Prodution Reserh Institute, ARC, Dokki, Giz-12618, Egypt 2 Regionl Center for Food nd Feed, ARC, Egypt 1 Astrt: This study ws onduted to evlute the effiieny of queous extrt of ginger root (GAE), queous extrt of eetroot (BAE) nd tomto puree (TP) s nturl ntioxidnt soures in roiler diets during summer seson. Three hundred twenty 1-d-old Aror Ares roiler hiks (mixed sex) were rndomly lloted into 32 wire ges tht were then rndomly divided into 8 groups (tretments, 4 ges per tretment). Chiks fed on orn-soyen mel sl diet (Con, ontined 50 IU of Vit. E/Kg) supplemented with either 50 IU /Kg vitmin E (E-100) or one of the dditives (GAE, BAE nd TP) t levels of 0.5 or 1.0% from 1 to 40 d of ge. The totl phenols ontents (s Glli id equivlent) of GAE nd BAE were 44 nd 31 µg/l, respetively nd lyopene ontent in TP ws 155 mg/kg. At 40 d of ge, 32 irds (4 irds/tretment) were slughtered nd rss hrteristis were reorded. Refrigerted (up to 4 dys t 4 C) nd frozen (60 dys t -20 C) met smples were exmined for totl phenols ontent, ntioxidnt tivity (through two svenging ssys: DPPH nd TBARS) nd miroiologil sttus. The otined results showed tht neither ntioxidnt soure nor level ffeted on dressing %, thikness of rest met, triglyerides nd holesterol ompounds of hilled rest met. On the other side, soure of ntioxidnt hve ffeted strongly on oxidtive stility espeilly fter freezing for 60 d. Among exmined soures, using BAE ws less effiient in reduing oxidtion rte thn oth GAE nd TP. The miroiologil exmintion showed strong effet of oth tested soures nd levels of nturl ntioxidnt dditives on deresing ount of totl teri nd Stph. ures in refrigerted nd frozen roiler met. Using BAE filed to derese ount of Stph. ures in frozen met s GAE nd TP. Aording to results of DPPH nd TBARS ssys nd miroiologil exmintion, dding GAE or TP to roiler diets ould protet met sfe nd helthy even with prolonged storge y freezing to 60d. Key words: Broiler, ntioxidnt, ginger, eetroot, tomto, summer seson, met INTRODUCTION However syntheti ntioxidnts hve een widely used s food nd feed preservtives, euse of their effetiveness to dely lipid oxidtion with reltively low ost, there re inreses of onsumers preferenes for nturl ingredients over syntheti ompounds (Ahn et l., 2002). This sitution inresed the demnd of disovering the effiy of different nturl soures tht n redue lipid oxidtion in poultry produts. Some nturl soures, rosemry, sge, ginger, grpe seed nd green te, ontin lrge mounts of ntioxidnt ompounds, showed high ntioxidnt tivities, deresed lipid peroxidtion nd extend the shelf life of roiler met under different storge onditions (Botsoglou et l., 2002; Rh et l., 2004; Jng et l., 2007; Shin et l., 2010). Mny studies showed tht exposing roiler to high mient temperture inrese free rdil formtion nd elerte lipid peroxidtion nd tht onsidered to e the mjor use of qulity deteriortion in met, met produts nd egg yolk (Shin nd Kuuk, 2003; Shin et l., 2006; Mujhed et l., 2007). Khn et l. (2012) showed in review tht feed dditives re n effetive strtegy to llevite het stress, improve poultry performne nd derese lipid peroxidtion of poultry met nd egg yolk. Ginger (Zingier offiinle) is widely used in mny ountries s food ondiment nd s medil her nd showed strong ntimiroil, ntioxidnt nd vrious phrmologil effets due to its ontent of phenylpropnoid-derived ompounds inluding gingerols nd shogols (Kundu et l., 2009; Rh et l., 2004; Ssidhrn nd Menon, 2010). Chrusik et l. (2005) showed tht the preprtion proedures of ginger produt ffeted its linil effiy. When ginger is dried gingerol undergoes dehydrtion retion forming shogols, whih re out twie s pungent s gingerol (Ling et l., 2010). These fts inrese of using ginger s nturl effetive feed dditive in poultry diets (Jnz et l., 2007; Sudrshn et l., 2010; Awdein et l., 2012) to improve growth performne, enhne tivities of ntioxidnt enzymes (enhne the svenging pity of free rdils) nd reduing Corresponding Author: N.A. Selim, Animl Prodution Reserh Institute, ARC, Dokki, Giz, 12618, Egypt 572

2 mlondildehyde (MDA) s inditor of lipid tomto puree (TP) in roiler diets during summer peroxidtion (Zhng et l., 2009; Akrin et l., 2011; seson on the qulity of hilled nd frozen roiler met. Sdeghi et l., 2012). Beet root ws evluted s one of the 10 most potent vegetles, wheres it showed high totl phenol ontent nd its extrt showed strong ntioxidnt effets in vitro (Khkonen et l., 1999). MATERIALS AND METHODS Three hundred nd twenty 1-d old unsexed Aror Ares roiler hiks were individully weighed nd divided into 8 tretments of 4 replites eh (10 hiks eh). Beet root extrt ontins etnines or etlins ompounds, vulgxnthin I, vulgxnthin II, indixnthin, etnin, preetnin, isoetnin flvonoids nd neoetnin, whih re nturl dye used in different food industries s nturl ntioxidnt nd ntimiroil food dditive (Pedreno nd Esrino, 2001; Kujl et l., 2001; Zhong et l., 2005). Although, some reserher reported tht the iovilility of etlins is t lest s high s flvonoids, whih re wellepted s nturl ntioxidnts (Romer et l., 2010), using etlins s feed dditive hs een limited euse some ftors, suh s temperture nd ph, influene on the pigment stility (Soiu, 2008). So etlins is exposed to degrdtion immeditely fter extrtion nd tht degrdtion is elerted y rising the ph, temperture nd wter (%) (Sturzoiu et l., 2011). On the other side, Soiu (2008) modified the extrtion nd storge ondition of eet root queous extrt to get high onentrtion nd more stle etlins. Tomto, tomto produts nd tomto y produts re nturl soures of ntioxidnt omponents like lyopene, sori id, phenolis, flvonoids potssium s well s some vitmin A nd E (Aushit et l., 1997; Agrwl nd Ro, 1998, Cmpell et l., 2004; Assi nd king, 2007). Lyopene is potent ntioxidnt tht provides protetion ginst ellulr dmge used y retive oxygen speies (Atsoy, 2012). So mny reserhers ould retrd lipid peroxidtion in postmortem tissue during long-term frozen storge or heting of poultry met s result of inresed lph-toopherol in roiler diets (King nd Zeidler, 2003; Assi nd king, 2007, 2008). Another group of reserhers reported tht Lyopene is the most importnt ntioxidnt omponent in tomto due to its high effiy of free rdil svenging, retrding lipid peroxidtion nd lowering oxidtive dmge of DNA (Stewiz-Spuntzkis nd Bowen, 2005; Shin et l., 2008). Agrwl et l. (2001) nd Cpnoglu et l. (2008) reported inresed vilility of lyopene in tomto produts whih exposed to reltively high temperture during preprtion proess of tomto produts suh s pste nd puree thn fresh tomto. Shi nd Mguer (2000) explined tht inresed vilility of lyopene in proessed tomto produts y reking down ell wlls, whih wekens the onding fores etween lyopene nd tissue mtrix. So this study imed to study the effet of inlusion of three nturl ntioxidnt soures, ginger root queous extrt (GAE), eet root queous extrt (BAE) nd Chiks fed on sl diets sed on orn-soyen mel during strting (1-10 d), growing (11-24 d) nd finishing (25-40 d) periods. Bsl diets were formulted to e 3100 kl of ME/kg nd 23% CP, 3110 kl of ME/kg nd 21% CP nd 3200 kl of ME/kg nd 19% CP nd ontined whole strin requirement from the rest of mro nd miro nutrients during strting, growing nd finishing periods. There were two ontrol groups the first fed on sl diet (Con) whih ontined 50 IU of vitmin E/kg of diet (the strin requirement of vit. E) nd supplemented with either 50 IU /kg vit. E s lphtoopherol ette (E-100, to e the seond ontrol group) or one of the nturl ntioxidnt dditives (GAE, BAE nd TP) t levels of 0.5 or 1.0% from 1 to 40 d of ge (Tle 1). All irds were kept under similr mngement onditions. Criteri of growth performne were reorded during the experimentl period nd the environmentl temperture nd humidity surrounding irds were reorded dily during the experimentl period nd were rnged etween C nd 20-55%, respetively. Antioxidnt soures: Aqueous extrt of ginger nd eetroot were prepred in Poultry Nutrition Deprtment Ls, APRI, efore strting the growth tril while psteurized TP ws otined from lol ommeril ompny of tomto produts. GAE: It prepred, to reh the mximum free rdil svenging tivity (94.4%) nd 0.94 proteting ftor, ording to Kishk nd El Sheshetwy (2010), then filtered nd ws frozen to -20 C until it ws used. Totl phenols ontent of the prepred GAE ws determined using Folin-Ciolteu (FC) ssy ording to Wright et l. (2000) nd Atoui et l. (2005) nd ws 44 µg/ml s Glli id equivlent. BAE: It ws prepred from fresh eetroot nd kept in idi medi [sori id (1g/L)+itri id (2g/L)] ording to Sturzoiu et l. (2011) then filtered nd ws frozen to -20 C until it ws used. Totl phenols ontents Tle 1: Experimentl design Supplementtion to sl* diet (1-40 d of ge) Con -- Vit. E(IU/kg) 50 GAE (%) BAE (%) TP (%) Bsl diet ontined 50 IU of Vit. E 573

3 of the prepred BAE determined using Folin-Ciolteu spetrophotometri mesurement of the DPPH (FC) ssy y pplying method of Wright et l. (2000) onentrtion hnge resulting from the retion with n nd Atoui et l. (2005) nd ws 31 µg/l in Glli id oxidnt (Pyrzynsk nd Pekl, 2013). The DPPH rdil equivlent. svenging tivity ws estimted with the queous superntnt otined from thigh met ording to the TP: The determined vlue of lyopene ontent in TP method of Blois (1958) nd with modifitions nd ws 155 mg/kg using proedures desried y lultion eqution of the perentge of DPPH rdil Bunghez et l. (2011). svenging reported y Jng et l. (2007) s : Rdilsvenging tivity = [1-(sorne vlue of testing Slughtering nd smpling: At 40 d of ge, 32 irds solution/sorne vlue of ontrol solution)] 100. (4 irds per tretment whih were round the verge ody weight) were slughtered nd rss TBARS: Eh met smple (5 g) of roiler thigh met hrteristis inluding dressing % nd weights of ws homogenized in 15 ml of distilled wter. Smple liver, gizzrd, hert, dominl ft nd intestine s homogente (5 ml) ws trnsferred to test tue nd perentge from life ody weight nd thikness of rest lipid oxidtion ws determined s the 2-thiorituri musles were reorded. After slughtering thighs of id-retive sustne (TBARS) vlue y the desried eh rss were tken to ntioxidnt exmintions. method of Ahn et l. (1999). Lipid oxidtion ws reported The first thigh ws refrigerted (up to 4 dys t 4 C) s milligrms of mlondildehyde per kilogrm of met while the seond thigh ws frozen (60 dys t -20 C) to (Jng et l., 2007). rry out ssys of totl phenols ontent, ntioxidnt tivity [through two svenging ssys: 1,1-Diphenyl-2- Miroiologil trits: To investigte the effet of Pirylhydrzyl rdil-svenging ssy (DPPH) nd 2- exmined nturl ntioxidnt on the sfety of roiler thiorituri id-retive sustnes ssy (TBARS)] met stored y hilling or freezing the ount of totl nd miroiologil sttus. Smples of rest musles teri nd Stphyloous ureus in refrigerted were olleted nd stored for 24 h t 4 C to estimte ph (4 dys t 4 C) nd frozen (60 dys t -20 C) rest then stored up to 4 dys t 4 C to estimte lipid profile met smples were rried out ording to Goud of met. (2002). Lortory nlysis of roiler met: Ultimte ph (phu) Sttistil nlyses: Dt of GAE, BAE nd TP ws mesured t 24 h post mortem of hilled rest tretments were sujeted to two wy nlysis of musles on 4 C using ph meter, provided y vrine to detet the effets of ntioxidnt soure nd temperture ontrol system, y proe method. The supplementl level. Dt of ll experimentl tretments, minimum depth to dopt ws 1 m fter inision of the inluding Con nd E-100, were sujeted to one wy musles. Lipid profile inluding totl holesterol (TC), nlysis of vrine to detet the differenes etween low density lipoprotein (LDL), high density lipoprotein them. Vriles showing signifint F-test (p = 0.05) (HDL) nd triglyerides (TG) of met were determined in were ompred to eh other s using Dunn's Multiple refrigerted smples (4 dys t 4 C) y olorimetri Rnge Test (Dunn, 1955). The sttistil proedures methods using nlytil kits produed y Biodignosti were omputed using SAS (1997). Compny. RESULTS AND DISCUSSION Mesurements of ntioxidnt sttus: Mesurements of ntioxidnt sttus inluded totl phenol ontent (TPh), DPPH nd TBARS, s inditor of mlondildehyde ontent, were determined in refrigerted (4 dys t 4 C) nd frozen (60 dys t -20 C) roiler thigh smples (4 smples/tretment/storing ondition). The reorded vlues of the environmentl temperture nd reltive humidity surrounding irds during the experimentl period were rnged etween C nd 20-55%, respetively nd showed tht irds were exposed to ontinuous high temperture from 1 to 40 d of ge. Tph: Smples of roiler thigh were prepred nd nlyzed for TPh ording to proedures of Jng et l. (2007). Glli id ws used s the stndrd nd the otined results were expressed s mg glli id/100 g met. DPPH: DPPH ssy is widely used in plnt iohemistry to evlute the properties of plnt onstituents for svenging free rdils. The method is sed on the Crss hrteristis: Results of rss hrteristis (Tle 2) showed tht neither ntioxidnt soure nor level of supplementtion hd ny signifint effet on dressing, liver, gizzrd, hert, dominl ft nd intestine weight s perentge from life ody weight nd thikness of rest musles. Also, the sme trend ws oserved in results of ll experimentl tretments inluding Con nd E-100 tretments. Conversely, some previous reports showed enefiil effets of dding 574

4 ginger to roiler diets on rss hrteristis other side, Lee et l. (2009) reorded signifint inluding dressing (Jved et l., 2009; Zhng et l., redution of ft pd of mie fed on diet supplemented 2009), while El-Deek et l. (2002), Moorthy et l. (2009) with red eet lef t level of 8% s ntioxidnt soure. nd Onu et l. (2010) ould not detet ny signifint effet of diet supplementtion with ginger t levels from Lipid profile nd ph of hilled met: As shown in 0.1 to 1.0% on rss hrteristis of roilers. On the Tle 3, the reorded vlues of phu of rest met of Tle 2: Effet of ginger queous extrt (GAE), eetroot queous extrt (BAE) nd tomto puree (TP) s nturl ntioxidnts on rss hrteristis of fresh roiler met t 40 d of ge Dressing Liver Gizrd Hert Ad. Ft Intestine Brest depth (%) (%) (%) (%) (%) (%) (mm) Min ftors Antioxidnt soure GAE BAE TP Supplementl level 0.5% % P-vlue Antioxidnt Level Intertions Men of SE± Tretments Con E GAE GAE BAE BAE TP TP Men of SE± P-vlue Tle 3: Effet of ginger queous extrt (GAE), eetroot queous extrt (BAE) nd tomto puree (TP) s nturl ntioxidnts on ph nd lipid profile of hilled (4 dys t 4 C) roiler met Lipid profile of hilled met (mg/100g met) phu TC HDL LDL TG Min ftors Antioxidnt soure GAE BAE TP Supplementl level 0.5% % P-vlue Antioxidnt Level Intertions Men of SE± Tretments Con E GAE GAE BAE BAE TP TP Men of SE± P-vlue

5 Con nd E-100 were signifintly lower thn those signifintly in hilled roiler rest met of irds fed on reorded for smples relted to the other groups, whih either GAE or TP. Results of one wy nlysis of proved tht nturl ntioxidnt soures, GAE, BAE nd vrine showed signifint derese in LDL nd TG of TP, were more effiient for inresing phu of rest hilled roiler rest met of irds fed on ny met thn vitmin E. Among nturl ntioxidnt experimentl diet ompred to tht of Con group. The tretments, there ws no signifint effet on phu due to lowest LDL in rest met reorded for irds fed on diet ntioxidnt soure or level of supplementtion. This supplemented with 1.0% TP, while the lowest TG vlue result onfirmed those reported y Jng et l. (2007) reorded for irds fed on GAE 1.0%. However some who reorded inrese of ph of rest met due to previous studies onerned effet of using ginger or dding mediinl her extrt to roiler diets t levels tomto produts on lood holesterol ompounds 0.3 nd 1.0%. While Tvrez et l. (2011) found no effet (Nsiroleslmi nd Torki, 2010; Seid et l., 2010; of supplementl syntheti ntioxidnt (ethoxyquin) to Mohmed et l., 2012), there ws limited work foused roiler diets on ph of rest met (5.71 vs for on effet of those nturl ntioxidnts on holesterol ontrol group). Herwti nd Mrjuki (2011) reported ompounds of roiler met. Lopez et l. (2010) inresed ph of roiler met (6.11 vs of ontrol ompred dding mixture of rosemry nd sge smples) s result of inlusion ginger in diet t levels (500 mg/kg) s ntioxidnt with diet enrihed in 0.5, 1.0, 1.5 nd 2.0%. An erly study y (Offer nd lph-toopheryl ette (200 mg/kg) on qulity of roiler Knight, 1988) showed tht n inrese in musle ph met. They found tht met of roilers fed diet ontining hs een shown to improve wter holding pity of spie extrts hd smller onentrtions of totl met from musle y inresing the eletrostti holesterol oxidtion produts (COPS) thn met from repulsions etween myofirillr protein. Also there ws the ontrol group (p<0.05). Supplementl lphstrong negtive orreltion etween drip loss nd toopheryl ette redued the COPS onentrtions to ultimte ph reported for roiler met (Le Bihn-Duvl et greter extent thn did spie extrts (p<0.05). l., 2001). So the reported inrese of phu in this Likewise, Stnev et l. (2011) ould redue experiment might reflet derese of drip loss nd holesterol of hiken tissues y dding grli powder inrese of wter holding pity of rest met in to roiler diet. groups fed diet supplemented with GAE, BAE or TP. Clssifition of some lipid omponents showed tht Antioxidnt sttus of thigh met: Results of ntioxidnt TC, HDL nd LDL of hilled roiler rest met did not sttus of refrigerted (4 dys t 4 C) presented in ffeted y dding ny of GAE, BAE or TP t levels of 0.5 Tle 4 showed generl inrese of TPh nd the tivity or 1.0% to diets (Tle 3). While TG vlues deresed of DPPH rdil svenging in roiler met s result Tle 4: Effet of ginger queous extrt (GAE), eetroot queous extrt (BAE) nd tomto puree (TP) on ntioxidnt sttus of hilled (4 dys t 4 C) nd frozen (60 dys t -20 C) roiler met Chilled met (4 dys t 4 C) Frozen met (60 dys t -20 C) TPh. DPPH TBARS TPh. DPPH TBARS (mg/100g) (%) (mg/kg) (mg/100g) (%) (mg/kg) Min ftors Antioxidnt soure GAE BAE TP Supplementl level 0.5% % P-vlue Antioxidnt Level Intertions Men of SE± Tretments Con d E GAE GAE BAE BAE TP de TP e Men of SE± P-vlue

6 of dding ny of exmined ntioxidnt sustne to sl diet with exeption of DPPH vlue of met in TP 1% group nd this inrese did not ompnied y redution of lipid peroxidtion s TBARS did not ffeted. The otined results eme lerer fter long period of freezing storge (60 dys t -20 C). Both GAE nd TP ould depress the lipid peroxidtion, so TBARS vlues deresed, more thn BAE in oth refrigerted (4 dys t 4 C) nd frozen (60 dys t -20 C). Also GAE ws the most effetive ntioxidnt for inresing DPPH svenging of free rdils in frozen roiler met (60 dys t -20 C), while inlusion of TP in roiler diets reorded the lowest DPPH svenging tivity of free rdils. Rising level of supplementl ntioxidnt from 0.5 to 1.0% inresed tivity of DPPH rdils svenging of refrigerted (4 dys t 4 C) signifintly (p = ). Also inresing storge period up to 60 dys resulted in deresing of TPh nd the tivity of DPPH rdil svenging in roiler met nd inresed lipid peroxidtion even the storge ws on -20 C (Tle 5). Smples of TP group reorded the gretest depression perents of TPh nd DPPH (75 nd 92.3%) nd the lowest inrese perent of TBARS vlue (19.5%) ompred with GAE nd BAE. The otined results in this study onfirmed those reported previously y Shritmdri et l. (2011) who reorded derese of MDA of roiler thigh met when fed roilers on diet ontining 100 IU Vit. E/kg diet nd reorded inrese of MDA of hilled (4 C) met when irds exposed to het stress (33 C). Also they reorded grdul inrese of MDA y inresing dys of old storge from 0 to 6d. Furthermore, these results were in mth with those reported in the first prt of our study wheres dding TP to roiler diet t levels of 0.5 or 1.0% deresed plsm MDA nd inrese plsm TAOC ompred to GAE, BAE or Con groups. The sme trend reported in mny previous studies onerned y reduing lipid peroxidtion of roiler met using ntioxidnt soures (Lopez et l., 1998; Shin et l., 2010; Tvrez et l., 2011; Yesilg et l., 2011; Semi et l., 2012). Shin et l. (2008) studied the effet of het stress nd inlusion of tomto powder t levels 0, 2.5 nd 5% in quil diet on growth performne nd lipid peroxidtion. They found tht het stress inresed MDA vlues of oth rest musles nd liver nd deteted liner redution of MDA vlue y inresing dietry tomto powder level. The otined inrese of oth TPh ontent nd DPPH svenging tivity nd derese of TBARS of roiler met s result of dding GAE, BAE or TP in diet ws in mth with those results reported y Jng et l. (2007) when supplemented roiler diet with mixture of medil plnts (Mulerry lef, Jpnese honeysukle nd goldthred) t levels of 0.3 nd 1.0%. Also, inlusion of red eet lef t level of 8% in high ft nd high holesterol mie diet redued TBARS of liver, Tle 5: Effet of supplementl ntioxidnt soure nd level on hnge of ntioxidnt sttus (%) of roiler met fter freezing for 60 dys t -20 C TPh. DPPH TBARS Min ftors Antioxidnt soure GAE BAE TP Supplementl level 0.5% % kidney nd hert fter one week of feeding nd inresed ntioxidnt enzymes in plsm nd liver (Lee et l., 2009). There were different explntion of the reltionship etween T Ph ontent of nturl ntioxidnt nd redued lipid peroxidtion. The first is, phenoli ompounds present in nturl plnts ret with lipid nd hydroxyl rdils nd onvert them into stle produts (Khkonen et l., 1999). Another suggested y Shin et l. (2010) who reported tht polyphenols t s modifiers for signl trnsdution pthwys through enhning Kep-1 dissoition from Nrf2 (trnsription ftor tht ontrol the ellulr ntioxidnt response ginst oxidnts) tht our in response to stressors, whih re ompnied y suppression of lipid peroxidtion nd elevtion of ntioxidnt enzyme tivities Shin et l. (2013). Tht explntion onfirmed the report of Lin nd Wng (2008) suggesting tht Lyopene my inrese nuler Nrf2 whih led to enhned expression of ntioxidnt enzymes protein. The otined results showed tht phenoli ompounds in BAE were less effetive thn those in GAE nd TP in reduing lipid peroxidtion wheres there ws no signifint differene in TPh ontent of ntioxidnt soures, there were signifint differenes in TBARS vlues of hilled nd frozen roiler met, nd BAE group reorded the highest TBARS vlues. This result my e inditing tht lthough Soiu (2008) modified the extrtion nd storge ondition of BAE to protet etlines from degrdtion, these ompounds filed to dely lipid peroxidtion espeilly fter freezing met for 60 d on -20 C. On the ontrry, mny forementioned reserhes onfirmed the strong ntioxidnt tivity of eet root pigments in reduing lipid peroxidtion of humn food (Tytti et l., 2000; Georgiev et l., 2010; Rh et l., 2011). Miroiologil trits: Inlusion of ny of exmined ntioxidnt sustnes in roiler diets deresed ounts of oth totl teri nd Stphyloous ureus in refrigerted (4 dys t 4 C) nd frozen (60 dys t - 20 C) rest met smples ompred to those ounted in smples of unsupplemented Con group (Tle 6). In refrigerted (4 dys t 4 C) smples of TP group ontined the lrgest totl teri ount, while 577

7 Tle 6: Effet of ginger queous extrt (GAE), eetroot queous extrt (BAE) nd tomto puree (TP) on ount of Totl teri ount (TBC) Stph. ureus ount of hilled (4 dys t 4EC) nd frozen (60 dys t -20 C) roiler met Chilled met Frozen met TBC (X 10 ) 4 Stph. ureus (X 10 ) 6 TBC (X 10 ) 4 Stph. ureus (X 10 ) Min ftors Antioxidnt soure GAE BAE TP Supplementl level 0.5% % P-vlue Antioxidnt Level Intertions Men of SE± Tretments Con E GAE GAE BAE BAE TP TP Men of SE± P-vlue the lrgest numer of Stphyloous ureus ounted in Stphyloous ureus ount of rest met y smples of GAE group. After 60 dys of freezing on - inresing the inlusion level of GAE, BAE or TP from 20 C signifint differenes in totl teri ount 0.5 to 1.0%. disppered nd BAE smples ontined the lrgest numer of Stphyloous ureus. Inresing Conlusion: The otined overll results of the urrent supplementl level of ny of exmined ntioxidnt study onfirmed the effiy of using some nturl sustnes from 0.5 to 1.0% redued ount of ntioxidnt soures in improving the qulity of roiler Stphyloous ureus in oth refrigerted nd frozen met during summer seson. Both GAE nd TP ould rest smples nd redued totl teri ount in derese TG of hilled thigh met nd depress lipid frozen rest met smples. These results onfirmed peroxidtion of oth hilled nd frozen rest met thn the otined results in the first prt of this study wheres BAE. Inresing level of inlusion rte from 0.5 to 1.0% dding GAE, BAE or TP to roiler diet t levels of 0.5 or resulted in signifint redution of Stphyloous 1.0% deresed ount of oth totl teri nd ureus ount of oth hilled nd frozen rest met. Stphyloous ureus in roiler intestine. Previous studies of Awdein et l. (2012) showed ntiteril effet of ginger when dded to lyer diets t level of 1% nd the sme trend reported y Sdeghi et l. (2012) in roiler diet when used t level of 0.75%. In the sme wy Sudrshn et l. (2010) reorded ntiteril effet of queous extrt of ginger oil on ount of Stphyloous ureus when diluted with wter in rtios of 1:150, 1:250 nd 1:500 to hiken met. The most effetive dilution rtio ws 1:150. Lee et l. (2004) reported tht the ntimiroil tivity of essentil oils mde them s lterntive to ntiiotis in mny pplitions suh s REFERENCES Aushit, A.A., E.A. Heshi, H.G. Dood nd P.A. Bis, Determintion of ntioxidnt vitmins in tomtoes. Food Chem., 60: Agrwl, M., S. Wli, S. Dhingr, P. Bhupinder nd S. Khmy, Inset growth inhiition,ntifeednt nd ntifungl tivity of ompounds isolted/ derived from Zingier offiinle Rosoe (ginger) rhizomes. Pest Mng Si., 57: Agrwl, S. nd A.V. Ro, Tomto lyopene nd low density lipoprotein oxidtion: A humn dietry poultry industry nd suggested tht phenoli intervention study. Lipids., 33: ompounds in essentil oils ould penetrte the memrne of the teri nd reh the inner prt of the ell euse of their lipophiliity (Helnder et l. 1998). Ahn, J., I.U. Grun nd L.N. Fernndom, Antioxidnt properties of nturl plnt extrts ontining polyphenoli ompoundsin ooked ground eef. J. These finding my explin the redution of Food Si., 67:

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